MARKETING OF DAIRY PRODUCE.

Taranaki Daily News, 27 June 1917, Page 7

MARKETING OF DAIRY PRODUCE.

THE QUESTION OF PASTUERISATION. (From Our Own Reporter). 4 very interesting discussion followed Mr. Wright's paper on the marketing of dairy produce at Palmerston North last week. In reply to a question he strongly advocated the use of single cheese crates. To a further question, he said that, while not condemning the practice, he did not think that universal .pasteurisation should be adopted. It was in many cases only a cloak for the farmer who did not tako proper care of the raw material. Where conditions were favorable for the naw material pasteurisation should not be used Mr. Powdrell (Kaupokonui) strongly advocated pasteurisation. His company had experimented at one of their branches, where, owing to the rank feed, second grade cheese was turned out. Since the pasteuriser was introduced the cheese had been first grade. The success had caused them to instal pasteurisers in all their factories, and the whole output of 2700 tons was from pasteurised milk. Moreover pasteurisation gave an increased yield., and its discontinuance would be a serious loss to the industry. Mr. Cuddie, Dairy Commissioner, stated that Mr. Wright had probably seen very little of this season's yield If he had, he .would probably be prepared to admit that pasteurisation, which had not been very successful at the start, had now improved out of sight. In confirmation of this, it could be shown that nearly every cheese that took a prize at the shows had been made from pasteurised milk,. Pasteurisation was the iproper method when there were feed flavors to overcome, as was the case in many parts of the North Island. MGOLD ON BUTTER. Mr. Cuddie stated that in connection with the mould on the butter, it was thought that the cause was the class of paper used, which contained too much sugar. They had had the paper analysed, and the opinion was expressed that the paper had contained ithe mould spores before ever it came in contact with the hutter, when conditions would be favorable for their development. It was suggested that the difficulty ■could be overcome by soaking the paper for ?.i hours in a saturated brine solution in which 3oz of formalin to the gallon had been placed. MATURED CHEESE. To Mr. Greville, Mr. Wright stated that there ,was a good demand in the United TO'ngdom for matured cheese. It was difficult to estimate the difference in the value between cheese 10 weeks old and cheeac 6 months old, but he would consider that it would be worth from 'ss to 10s more. He had seen New Zealand cheese alongside first prize Ayrshire and the quality was equally as 'good. To a further question, Mr. Wright said that he did not think there would be a •much greater percentage of shrinkage than the 2J per cent, allowed, for cheese showed the greatest percentage of shrinkage in the earlier days. NEED FOR A SUCCESSOR. A hearty vote of thanks was accorded Mr. Wright, and the opinion was unanimously expressed that a successor should be appointed with the least possible delay, and a resolution to this effect was carried A speaker expressed the opinion, which was endorsed by others, that they had not seen enough of Mr. Wright, and that it would be in the interests of the dairying industry if the representative were to return to New Zealand once every two years and meet dairymen. Mr. Wright said that the trade were prepared to welcome his successor. He did not think it feasible for the representative to leave London every two years unless he had an assistant Who could replace him.